4 chicken breasts, skinned and boned
1 egg
3 tbsp. lemon juice
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
1/2 c. boiling water
2 chicken bouillon cubes

Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken breast in egg, then dredge in flour mixture. Brown chicken breast in melted butter in skillet. Can use Pam to reduce fat.

Dissolve bouillon cubes in 1/2 cup boiling water; add 2 tablespoons lemon juice and add to skillet. Cover and simmer 20 minutes. Serve with wild rice or over angel hair pasta.